Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 1/3 cup Almond Flour; 1 tablespoon Coconut Oil; 1.5 tablespoons Pure Maple Syrup; 1 large Egg; 1/4 scoop Vanilla Whey Protein Powder; 1/2 cup Mixed Berries; 1 teaspoon Vanilla Extract

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, finished with a vibrant burst of juicy mixed berries.

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NUTRITION

Protein

45.3g

Fat

36.2g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/3 cup Almond Flour

1 tablespoon Coconut Oil

1.5 tablespoons Pure Maple Syrup

1 large Egg

1/4 scoop Vanilla Whey Protein Powder

1/2 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a wet sand consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg, protein powder, maple syrup, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt filling over the crust and smooth the top with a spatula.
6
Bake for 30-35 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set completely.
8
Top with the mixed berries just before serving for a fresh, tart finish.